Italian Vegetable Bake

Serves 12

Nutritional Analysis Per Serving: 

Calories  160 Dietary Fiber  6g
Total Fat 3.5g Sugars  3g
Saturated Fat 2g Protein  10g
Cholesterol  10mg Vitamin A 50%
Total Carbohydrate 22g Vitamin C 70%
Sodium  135mg Calcium  30%
Iron 15%
 

Amount:

Ingredients:

1 medium

 Eggplant, fresh, trimmed
1/2 cup Egg substitute
2 tbsp. Flour
2 cups Fine bread crumbs
1 1/2 cups Green beans, frozen, thawed, sliced
1 1/2 cups Zucchini, thinly sliced
2 cups Diced canned tomatoes
1 1/2 cups Okra, frozen, thawed
3/4 cup Green peppers, diced
1 Medium onion, sliced
2 tbsp. Fresh basil, cut in strips
2 tbsp. Fresh oregano, chopped
Dash Black pepper, ground
1 tsp. Garlic, minced
2 cups Shredded mozzarella cheese (part skim)

Recipe Directions:

  1. Cut away skin on eggplant.  Cut into long strips about 1/3 inch thick.  Flour eggplant, dredge in egg substitute, then coat with crumbs.  Place breaded eggplant on a sheet tray and bake 7-10 minutes, until golden brown. 

  2. Mix tomatoes, okra, green peppers, onions, basil, oregano, black pepper and garlic.

  3. Spray 2, 1/2 inch deep sized pans with Pam.  Layer as follows:
    Sliced breaded eggplant
    1 1/2 cups Green beans
    1 1/2 cups Zucchini
    4 cups Okra mixture

  4. Bake at 300 degrees for approximately 1 hour until 165 degrees internally.

  5. Melt 2 cups shredded mozzarella cheese over each pan.  Keep hot for service.